Barsa Tapas Lounge & Bar

Tapas

Jamon & Queso

choice of: 1 for $6, 3 for $15

• La Quercia

  18 month, proscuitto, usa

• Calabrese

  spicy salami, usa

• Spec

  smoked ham, juniper + thyme, spain

• Serrano

  18 month

• Chorizo

  dry cured pork sausage, spain

• Manchego

  semi-firm, sheep, la mancha

• Roncal

  hard-dry, sheep, navarre

• Valdeon

  soft bleu, cow + goat, leon

• Drunken Goat

  soft, murcia

• Tomme

  soft, cow, thomasville (ga, usa)

Small Plates to Share

• Roasted OlivesUSD 5.00

  garlic, thyme, rosemary

• BroccoliniUSD 6.00

  garlic, olive oil, chili flakes

• Grilled LeeksUSD 6.00

  romesco, bull's bay sea salt, olive oil

• KaleUSD 7.00

  boquerone vinagretta, herbed bread crumbs

• Roasted Beet SaladUSD 7.00

  mixed greens, yogurt vinagretta, walnuts

• Stuffed PeppersUSD 9.00

  piquillo peppers, roncal cheese, arugula

• ChampignonsUSD 9.00

  local mushrooms, herbed goat cheese

• Crispy White FishUSD 8.00

  citrus aioli

• Pan Con TomateUSD 5.00

  homemade ciabatta, fresh tomato, garlic

• OctopusUSD 10.00

  potato, pimenton, lemon

• Pan Roasted Local FishUSD 10.00

  salsa verde

• CalamariUSD 9.00

  citrus aioli

• Local ShrimpUSD 9.00

  fresh chilis, cilantro, lime

• CroquettesUSD 7.00

  change daily

• DatesUSD 6.00

  dates, manchego, serrano

• Patatas BravasUSD 6.00

  garlic aioli, spicy tomato sauce

• EmpanadasUSD 9.00

  change daily

• Pork RibsUSD 7.00

  citrus mojo

• MigasUSD 7.00

  homemade ciabatta, chorizo, farm egg

• AlbondigasUSD 8.00

  lamb meatballs, spicy tomato sauce, manchego

• Grilled Hanger SteakUSD 11.00

  chimichurri

Paella

paella is a rice dish that originated in its modern form in the mid 19th century in valencia on the east coast of spain. paella was originally a laborer's meal cooked over an open fire in the fields and eaten directly from the pan using wooden utensils. the main ingredients for paella are rice and sofrito (a stew of garlic, onion, and tomatoes cooked in olive oil). the name "paella" comes from the old french word for pan, paelle, which is a derivative of the latin word patella. what distinguishes paella from other rice dishes with meat, fish, and vegetables is the saffron that grows amply in spain. during the cooking process the paella will form a char on the bottom of the pan known as socarrat

• Chicken & Chorizo

  • SmallUSD 16.00
  • MediumUSD 30.00
  • LargeUSD 44.00

• Seafood

  • SmallUSD 19.00
  • MediumUSD 36.00
  • LargeUSD 54.00

• Veggie

  • SmallUSD 15.00
  • MediumUSD 26.00
  • LargeUSD 40.00